Nov 12, 2010

In the spirit of the holidays I bring you this little slice of heaven. A lightened up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes which are high in beat-carotene and vitamin C. For a crust-less version, spray a pie dish with baking spray, pour into pie dish and bake. This works out to 148 calories, or 3 points per slice. (I prefer mine with the pie crust, it's really worth the extra points!)

Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.

Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

I made a Sweet Potato Pie one year and it absolutely beat the heck out of Pumpkin Pie. Thanks for the reminder. Sweet potatoes are amazing and can be used in so many great ways besides the sickening sweet mashed casserole with marshmallows on top.

Thank you! I just recently saw a sweet potato pie recipe and thought "you know, I love pumpkin pie and I love sweet potatoes...I should try that some time". Have been meaning to search for a lightened-up recipe...you saved me the time! :)

Made it, loved it! My 12 year old is a veggie hater and I did not tell him that this was sweet potato ..... he just assumed it was pumpkin and he ate it and asked for more! I didn't tell him until after his 2nd piece was gone! Thank you sooooooo much

I just wanted to follow up to say that this pie (which I subbed a ginger snap crust) was THE hit of Thanksgiving. I had about 1/3 of the pie left over and had it over the next two mornings for breakfast. And, because I had a can of pumpkin, I made just the filling today (and since WW changed it's program, the pumpkin puree is now 0 points). SCRUMPTIOUS!

I stumbled across your blog recently when looking for a sweet potato pie recipe. Wow! This one is great! I made a homemade spelt crust and sweetened it with agave and stevia. Adjusted it all to P+, my version being higher but that's OK. It was totally worth it. It was delicious and the texture of the sweet potatoes was very good. I used a stick blender to get rid of the fibers. Definitely a keeper. Thanks!

Gina, I made this pie for a dinner at my mom's this past Saturday. It was delicious! Even my kids who won't eat sweet potatoes (don't know why) loved it. I did use my food processor which made it super smooth. It was the perfect amount of filling for the crust (right to the top and didn't run over). I used a storebought crust (store brand even). We didn't have whipped cream to top it with, but my kids used light vanilla ice cream. I loved it just as it was. :) Very, very yummy! Thanks for the recipe.

Gina, Saw that another commenter was looking for a low fat crust. I suggest rolling your crust out a little thinner to save on calories! I just buy refrigerated crust, let it warm up a little, then roll it out a little more. Place it in the pie dish as usual, and trim the excess. I weighed it the first time I did it, and took off about 25% of the starting weight! It was about an inch and a half that got trimmed all the way around. No one has ever noticed! :)

I made my pie with soy milk instead of 1% milk. Used Splenda brown sugar instead of regular brown sugar. Same as others, I pureed my sweet potatoes in a food processor and would definitely recommend this as well. Finished product was topped with fat-free Cool Whip. I liked the pie warm but my honey said it was even better cold! This recipe is a real keeper for me, especially since I've been getting lots of sweet potatoes in my CSA! It's not overly sweet but still does give you that good holiday feeling. Love it!

I am brand new to the cooking world and this was the first pie I've ever baked. It turned out perfectly and everyone loved it! Thank you so much! I am definitely full of cooking confidence now and will try more of your recipes today!

Made this last night... SO YUMMY! I used yams instead of sweet potatoes but only because the sweet potatoes at my store didn't look so hot right now. My mom always uses yams in her recipe anyway. Also it took almost a half hour longer for it to cook thru than what it says on your recipe but that might just be my oven. Anyway I am totally making this again, thank you!

I've just stumbled across this recipe and am about to make however to solve the crust issue, I'm planning on using FILO dough. I used that for my pumpkin pie and it was really good! I'm also going to do individual ones in a muffin tin. Easier to transport that way. ;-)

This is AMAZING!!! My sweet potato hating husband and in-laws absolutely loved it. I used less brown sugar and didn't add butter (unintentionally, but I noticed no difference). We fought over the last piece. This is similar to pumpkin pie in flavor, but tastes so much better. It has a fluffier texture, somehow. I have made it several times and will be making it many more times in the future.

My pie is in the oven and I cannot wait to get a slice. It is making the house smell amazing! I was wondering if you could use nonfat evaporated milk to give the pie a richer flavor? Would this throw off the points... Thanks! Also thank you so much for your recipes and post, I also made your mac and cheese tonight and it was to die for. I continue to lose weight because of your recipes.

I am making this for a teacher dinner for my son's school and was wondering if this pie can be made a day ahead of time and still be fine? If so how would you recommend storing it overnight? Thank you so much for all the wonderful recipes you share.

Made this today, I'm not the best chef, I have moved far away from a lot of my family members and they are usually the ones cooking the homemade stuff during the Holidays. Now, it is just my husband, mom in-law, and my 2 kids, I have been starting to cook with real food, so I can be the one cooking all that delicious homemade meals/desserts for the Holidays. First pie ever baked, it was DELICIOUS! I used sugar free whip cream, gave my mom in-law a plate, and she LOVED IT! I feel so accomplished, hopefully all my other pies will come out this great, thank you for sharing the recipe!

The points you have listed is that with the Pie Shell? I was so hoping to find a crust that would be lower in points then the store bought ones or home made ones. I have been wanting to make my plum pie but with the double crust it is way to high in the WW points to be worth it. I have thought if a crust and crumb topping but it will still be some what high. Any thoughts?